Dinner Menu
Tuesday, October 18th, 2016
To Start
12.
Apple and Pork Liver Mousse
bacon, mustard, maple and toast
Woven Roots Broccoli
brined carrot top “Caesar”, lentils and pine nut crumbs
Brined Cabbage Pierogies
apple, sour cream and more cabbage
Roasted Peppers and Arugula from Lee
sundried tomatoes, fennel, oregano and red wine vinegar
Steelhead and Cream Cheese Schmear
toast, pickles, radish, parsley
Sorta Corned Beef and Potato Hash
slow poached farm egg, spiced ketchup
Scrapple of Oats, Chicken and Foie Gras
sherry, onions, veal jus and mustard greens
Spicy Grilled Asian Greens
pear, cucumber, soy, scallion and sesame
Semolina toasts (3.)
Next
18.
Fusilli, broccoli “mac + cheese”, citrus crumbs
Pizzichi di Farro, arugula, ricotta, garlic and kale stem “sofrito”, Parmesan
Pan Seared Rhode Island Skate
cauliflower, caper, sultana, brown butter, couscous and curry
Long Island Duck Confit
spelt berries, radish, butternut and pomegranate molasses
To Continue
26.
Roasted Breast of Veal
carrots, beets, horseradish, sour cream
Turkey and Walnut Meatballs
celery root, delicata squash, cranberry jus, ginger and rosemary
Sweet
10.
Caramel Poached Pears
caramel ice cream, milk chocolate and salted hazelnut crunch
Pumpkin Cake
maple marshmallow, spiced walnuts, graham cracker and sage ice cream
Fried Cinnamon Oatmeal
brown butter, baked apples, molasses and whipped cream